PORK SHOULDER WITH PEACH-MELON SALSA
Pork shoulder is a very forgiving cut, which is why chef Howard lets it cook while she's at the beach for a satisfying dinner afterward. The juicy summer fruit salsa is essential to brightening the smoky, cumin-rubbed meat.
Provided by Vivian Howard
Categories main-dish
Time 5h55m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Pork, part 1: Preheat oven to 300 degrees F. In a bowl, add the salt, cumin, and brown sugar and stir to combine. Rub mixture all over the pork, making sure to use all of it. Place the pork fat-side up into a Dutch oven. Cover, place in the oven, and cook for 4 hours.
- Salsa: Place watermelon on a flat work surface. Slice off the top and bottom so they're flat; then place melon upright. Cut along the edge of the watermelon from top to bottom to remove rind; repeat all the way around until the rind is completely removed. Dice watermelon by cutting into ½-inch slices; stack slices and cut into ½-inch strips. Then cut the strips into a ½-inch dice. Place 2-3 cups of watermelon into a bowl and set aside. (Reserve remaining watermelon for another use.)
- Cut peaches into a ½-inch dice. Place 2-3 cups of peaches into the bowl with the watermelon and set aside. (Reserve any remaining peaches for another use.)
- Trim scallions, then thinly slice the green parts and add to the bowl. (Reserve white and light green part for another use.) Zest then juice limes directly into the salsa bowl; then add the chipotle peppers, mint, and salt. Stir well, then cover and let rest for 30 minutes to marry ingredients. Remove 30 minutes before serving. Makes about 5 cups salsa. (Note: Salsa will keep for up to two days in the refrigerator.)
- Pork, part 2: After 4 hours, raise oven temperature to 400 degrees F and remove the lid. Cook uncovered, 1 more hour.
- Assembly: Remove pork from Dutch oven and let rest, 10 minutes. Slice against the grain in 1-inch slices, cutting around the bone. (Alternatively, meat can be pulled from the bone.) Place meat on a serving platter and drizzle with some of the meat drippings from the pot. Serve with peach-melon salsa on the side.
MELON SALSA
A sweet and spicy fresh melon salsa. Great with tortilla chips or over grilled fish.
Provided by Steve King
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine melon, tomatoes, cucumber, and onion in a bowl. Add cilantro, jalapeno, salt, pepper, and chili powder. Squeeze lime juice over mixture and stir well. Refrigerate for a minimum of 1 hour, stirring every 15 minutes if possible.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 1173.2 mg, Sugar 2.4 g
MELON SALSA
Provided by Molly O'Neill
Categories easy, quick, condiments, appetizer
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a bowl. Serve as a condiment for tortillas, corn bread, fish or chicken.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 7 grams
HONEYDEW MELON SALSA
A wonderful topping for salmon or prawns, rice, beans, with chips or all by itself. This salsa is mild, so if you prefer more heat, go right ahead and add it. I prefer honeydew but use your own favorite melon.
Provided by sugarpea
Categories Sauces
Time 30m
Yield 2 1/2 cups salsa
Number Of Ingredients 10
Steps:
- Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
- Serve immediately or chill.
- Use within 24 hours.
Nutrition Facts : Calories 162.1, Fat 11, SaturatedFat 1.5, Sodium 20.5, Carbohydrate 17.1, Fiber 1.6, Sugar 13.5, Protein 1
COLD MELON SALSA
This salsa recipe uses an unusual combination of ingredients - melons, onions, jalapenos, etc. It's a wonderful item to serve at parties as a dip with your favorite taco chips. Also great when eaten with fish, or even as a topping to a salad.
Provided by JOHN F
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 19.5 g, Fat 4.9 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 0.4 g, Sodium 175.5 mg, Sugar 14.7 g
SUMMER MELON SALSA
Here's a wonderful snack with chips and a refreshing topping for bean or fish dishes. For color, use both yellow and red cherry tomatoes or bell peppers. If you like, make the salsa with just a single type of melon.
Provided by d-licious
Categories Sauces
Time 30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the lime juice, oil, ginger, chiles, basil, and salt.
- Toss in the cantaloupe, honeydew, tomatoes, and peppers.
- Let sit for 20 minutes, so the flavors will blend. Serve at room temperature and store chilled.
Nutrition Facts : Calories 80.2, Fat 3.7, SaturatedFat 0.5, Sodium 309.3, Carbohydrate 12.3, Fiber 1.8, Sugar 9.2, Protein 1.4
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